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Located in the Muranga region of central Kenya, the Kiru Farmers Cooperative manages four washing stations including Kora which was established in 1978 and now has approximately 850 smallholder producers. The Kora washing station also receives support from Coffee Management Services, an organization which aims to improve farm management practices via farmer training, pre-financing services, agricultural practice seminars and sustainable farming techniques.
The red volcanic soil in Kagumoini is rich in minerals, making it optimal for growing a wide range of coffee varieties as well as tea which is what the region was originally renown for. While the fertile terroir is ideal, many feel the determining factor of Kora's cup quality comes from their notable commitment to processing cherry.
Upon arrival at the station, coffee cherries are hand-sorted before they are sent through the depulping machine. The mucilage covered seeds immediately undergo a dry fermentation under shade ranging from 12-24 hours. The coffee is then placed in water-filled tanks for a wet fermentation which evens out the enzymatic process and is then given a final rinse to remove any remaining mucilage. This entire regimen, sometimes referred to as a 72-hour triple fermentation process, utilizes fresh water from the nearby Kangunu stream which is recirculated for water conservation. The seeds are finally sun-dried on raised beds from 7-15 days.
While this processing method is resource and labor-intensive, it is also responsible for developing the clean, juicy notes of clementine, mango, and honey dew which make this cup so bright, sweet, and chuggable - perfect for the oncoming warm weather. So please, sip (or chug) and enjoy!
Country, Region: Kenya, Muranga, Kagumoini
Producer: Kiru Cooperative, Kora Factory
Processing: Washed, triple fermentation
Varieties: SL28, SL34, Batian, Ruiru
Elevation: 1500-1900 masl
Tasting notes: Juicy clementine, mango, and honey dew
Additional Growing Information: Plants grown in red volcanic soil, cherries hand-sorted, 72 hour triple fermentation, sun-dried on raised beds for 7-15 days